WW Ireland (Weight Watchers Reimagined): Weight Loss & Wellness Help

Tofu & bean curry with broccoli

6
4
4
  • SmartPoints value per serving
  • Prep: 15 Mins
  • Cook: 30 Mins
  • Serves: 4
  • Difficulty: Easy

Tofu & bean curry with broccoli

4
Prep: 15 Mins
Cook: 30 Mins
Serves: 4
Difficulty: Easy
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Ingredients

  • 1 tablespoons Olive Oil
  • 250g Plain Tofu, drained, cut into 8 slices
  • 1 small Red onion(s), thinly sliced
  • 1 medium Carrots, raw, thinly sliced
  • 1 clove(s) Garlic, crushed
  • 2 teaspoons Root Ginger, finely grated
  • 1 teaspoons Turmeric
  • 2 level teaspoons Mustard Seeds
  • 12g Curry Leaves, fresh, fresh or dried
  • 1 cube(s) Vegetable stock cube(s), to make 310ml stock
  • 160ml Reduced Fat Coconut Milk, Canned
  • 350g Butternut Squash, cut into small cubes
  • 1 can(s) Kidney Beans, cooked, large, drained, rinsed
  • 300g Broccoli, raw, cut into florets
  • 1 teaspoons Coriander, fresh, leaves, to serve

Instructions

  1. Heat the oil in a large pan over a medium-high heat. Cook the tofu, in batches, for 1-2 minutes on each side until browned. Transfer to a board and halve lengthways so you have 16 pieces.
  2. Cook the onion and carrots in the same pan, stirring, for 5 minutes or until softened. Add the garlic, ginger, turmeric, mustard seeds and curry leaves, and continue to cook, stirring, for 1 minute or until fragrant. Pour in the stock and coconut milk and bring to a boil. Add the squash and return the tofu to the pan. Reduce the heat and simmer, covered, for 8-10 minutes or until the squash is tender.
  3. Add the beans and broccoli and cook, covered, for 5 minutes or until tender. Serve garnished with the coriander.

Notes
Serve with ½ pouch microwaveable brown rice per person for an extra 5 SmartPoints per serving.

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